Influence of bamboo fiber on the technological and nutritional qualities of semi-hard plant-based cheese alternative

This study aimed to develop a plant-based cheese alternative with an improved nutritional profile and a texture similar to traditional Italian Caciotta cow's cheese. The formulation combined a 1:1 blend of chickpea and oat concentrates (PCs), bamboo fiber (BF), and water. A simplex-centroid mixture design was employed to examine how varying these components (PCs: 10-20 g 100 g^-1, BF: 0-10 g 100 g^-1, Water: 60-70 g 100 g^-1) affected the textural and cutting properties of the product. Two formulations closest to Caciotta in texture were further tested for their nutritional and sensory attributes using the Just About Right scale. Results revealed BF and water levels significantly influenced the texture and cutting parameters. Both formulations exhibited high proteins (9.63-10.21 g 100 g^-1) and fibers (12.46-15.63 g 100 g^-1), alongside low fats (4.07-4.20 g 100 g^-1) and phytic acids (0.40 g/100 g). Despite their grainy and soluble nature and being less elastic and hard than Caciotta, one formulation, PCs: 16.7 g 100 g^-1, BF: 6.7 g 100 g^-1, and water: 66.7 g 100 g^-1, was favored in sensory evaluations. This study highlights bamboo fiber's role in achieving the desired firmness and fiber content, offering a promising path for developing functional foods that imitate the texture and nutritional profile of semi-hard cheeses.

The online version contains supplementary material available at 10.1007/s13197-025-06206-1.